Description
A rustic and elegant Vegan Apricot Tart made with a flaky plant-based crust and juicy baked apricots. Lightly sweetened with maple syrup and finished with a glossy apricot glaze, this dessert is perfect for summer gatherings and cozy tea moments.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1/3 cup coconut oil (solid, chilled)
- 3 tbsp powdered sugar
- 3–4 tbsp cold water
- 1 pinch salt
- 10–12 fresh apricots (sliced)
- 2 tbsp maple syrup
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 2 tbsp apricot jam + 1 tbsp water (glaze)
Instructions
- Mix flour, salt, and powdered sugar.
- Cut in coconut oil until crumbly.
- Add cold water and form dough.
- Chill dough for 30 minutes.
- Roll into tart pan.
- Mix apricots with maple syrup, lemon juice, cornstarch, and vanilla.
- Arrange apricots over crust.
- Bake at 180°C for 35–40 minutes.
- Warm apricot jam with water and brush over tart.
Notes
Use ripe but firm apricots for best texture. Chill dough for flakiness. Brush glaze while warm for shine. Store in fridge up to 3 days. Best served with vegan whipped cream or ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 14g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg